Those of you addicted to Ampang yong tau foo may want to try this dish. I’ve been eating yong tau foo all my life, but this style remains my favourite.

First, you would need a good bunch of kangkong. I got this for only 50 cents.

Next, you wash and cut up the kangkong. Boil a small pot of water and immerse the cut kangkong to blanch for 3 minutes. Do not cook for too long or the kangkong stems will lose their crispiness.

Now for the yong tau foo. Most people fry it, but I’m a bit healthier. I dip the pieces of yong tau foo in olive oil and then microwave for 5 minutes at high heat.

The excess oil separates easily from the microwaved yong tau foo. It tastes a bit different from deep-fried yong tau foo, but it’s just as crisp. Place the cooked yong tau foo on top of the blanched kangkong.

Here is the decisive factor – the gravy. It contains oyster sauce, soy sauce, sugar, hua diao wine, sesame oil, starch and of course, water. I would heat up the excess oil from the microwaved yong tau foo in a pot, fry some minced garlic in it. When everything is hot and fuming, my gravy mix goes in. Lower the flame, boil it up, stirring constantly until the mixture thickens.

The final step. Pour the gravy over the yong tau foo and kangkong. Serve immediately.

It really tastes as good as it looks. Try it yourself.

© Chan Joon Yee